ingredients
- Plain Flour x 50g
- Salted Butter x 50g
- Whole Milk x 600ml
- Cheddar Cheese (grated) x 200g
- Red Leicester (grated) x 200g
- Smoked Paprika x 2 teaspoons
- English Mustard x 2 teaspoons
- Bread Crumbs x 50g
- Pancetta x 65g
- Chives x 20g
- Macaroni x 500g
- Water (for boiling)
- Salt (to taste)
- Papper (to taste)
- Negroni Marmalade x 2 tablespoons
STEP ONE:
Begin making a roux by melting the butter and then adding the flour into a pan over a medium heat. Stir continuously until a paste forms and continue cooking for 2 mins. Add the milk to the roux gradually, stirring as you go, until you get a smooth sauce. Cook for 5-10 mins, stirring continuously, until the sauce has thickened.
STEP TWO:
Add smoked paprika, English mustard and both the Cheddar and the Red Leicester cheeses and stir continuously. Season with salt and pepper to taste. In a separate pan boil the macaroni until cooked to your liking. Combine both the cheese sauce and the macaroni into an oven safe tray.
STEP THREE:
Fold in the Negroni Marmalade through the mix and on top of the bake. Top with bread crumbs and pancetta and grill for 15 - 20 minutes until the bread crumbs and the pancetta are cooked and macaroni cheese is piping hot.
Recipe & Styling: @RobtheSnack
Photography: @ManonHouston